Effect of inulin in pineapple jam: physicochemical and sensory analysis among school children by Kétlin Ariane Santos, Priscila Naiverth Faix, Elisvânia Freitas dos Santos, Maria Raquel Manhani, Érica Caroline da Silva, Daiana Novello

Subjects: “…functional food. fruits. child.…”
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Advances in the Study of Bioactive Compounds and Nutraceutical Properties of Goji Berry (<i>Lycium barbarum</i> L.) by Xin Shi, Xiaojing Wang, Yuhong Zheng, Li Fu

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Effects of Long-Term Dietary Administration of Kale ( Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats by Katarzyna Papierska, Ewa Ignatowicz, Jadwiga Jodynis-Liebert, Małgorzata Kujawska, Róża Biegańska-Marecik

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Probiotics and Paraprobiotics—New Proposal for Functional Food by Barbara Sionek, Magdalena Gantner

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Brown rice: a missing nutrient-rich health food by Xiuxiu Wu, Tianyi Guo, Feijun Luo, Qinlu Lin

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Prospects for Development of Highly Satiating Foods in Poland by Magdalena Skotnicka, Filip Kłobukowski, Maria Śmiechowska

Subjects: “…functional food…”
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Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis by Shabnam Nikpour, Mohammad Taghi Hamed Mosavian

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Beneficial Effects of <i>In Vitro</i> Reconstructed Human Gut Microbiota by Ginseng Extract Fermentation on Intestinal Cell Lines by Margherita Finazzi, Federica Bovio, Matilde Forcella, Marina Lasagni, Paola Fusi, Patrizia Di Gennaro

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The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods by Chatarina Wariyah, Nurul Huda, Agus Slamet

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Altitude-Driven Variations in Nutritional, Bioactive, and Mineral Profiles of Hawthorn (<i>Crataegus</i> spp.) by Yanyan Liu, Lu Chen, Guohui Shen, Yanting Gu, Yanzhi Guo, Juan Han

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Evaluating chia (Salvia hispanica L.) seed administration for cholesterol reduction in quail (Coturnix coturnix) by Rahimatul Uthia, Ira Oktaviani Rz, Sri Vina Hidayani, Kustiasih Lestari, Fathul Jannah

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A step forward in enhancing the health-promoting properties of whole tomato as a functional food to lower the impact of non-communicable diseases by Pier Giorgio Natali, Pier Giorgio Natali, Mauro Piantelli, Alessandra Sottini, Margherita Eufemi, Cristina Banfi, Luisa Imberti

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A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies by Liliana Ciurlă, Iuliana-Maria Enache, Ioana Buțerchi, Gabriela Mihalache, Florin Daniel Lipșa, Antoanela Patraș

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Effects of dietary approaches to prevent hypertension and enhance cardiovascular health by Arumugam Vignesh, Thomas Cheeran Amal, Aravindan Shanmugam, Krishnan Vasanth, Subramaniam Selvakumar

Subjects: “…Functional food…”
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Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato by Wójtowicz Agnieszka, Zalewska-Korona Marta, Jabłońska-Ryś Ewa, Skalicka-Woźniak Krystyna, Oniszczuk Anna

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HEMPSEED AND COTTONSEED OILS IN THE ACCESSIONS FROM THE VIR COLLECTION AS SOURCES OF FUNCTIONAL FOOD INGREDIENTS by S. V. Grigoryev, T. V. Shelenga, K. V. Illarionova

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Plants from Arid Zones of Mexico: Bioactive Compounds and Potential Use for Food Production by Isabel Márquez-Rangel, Mario Cruz, Alberto A. Neira-Vielma, Sonia N. Ramírez-Barrón, Pedro Aguilar-Zarate, Ruth Belmares

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Editorial: Advances in bioactive peptides and functional properties of foods by Brij Pal Singh, Pedro Ferreira Santos, Pedro Ferreira Santos, Silvia Luna-Suárez, Cristian Jimenez Martínez

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Mare’s and Cow’s Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties by Jolanta Gawałek, Dorota Cais-Sokolińska, Joanna Teichert

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Polyphenol content and antioxidant activity of phytoestrogen containing food and dietary supplements: DPPH free radical scavenging activity by HPLC by Klarić Daniela Amidžić, Mornar Ana, Kovačić Jelena, Jeličić Mario-Livio, Brusač Edvin, Brletić Iva, Klarić Ilija

Subjects: “…functional food…”
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